Formas para Chocolate, Cupcakes, Confeitagem, Embalagens, Bicos Acompanhe as novidades da DoceArt em nossa página na rede social. Faça parte da nossa comunidade. Recipe: Alison Holst's Lemon Yoghurt Cake Last updated 05:00 07/03/2012 This is a great go-to recipe. It is very quick and simple to prepare (you can literally get the cake in the oven within five minutes of starting) and, most importantly, makes a delicious, moist cake. Served warm with whipped cream or icecream it makes a great dessert, or it is equally enjoyable cooled then dusted with icing sugar (or iced if you prefer) and served with tea or coffee, or packed in lunches. Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork. Lemon Yoghurt Cake a 21cm ring cake: 1 1/2 cups sugar Rind of 2 lemons 2 large eggs 1/2 cup canola or other light vegetable oil 1/2 tsp salt 1 cup yoghurt 2-3 Tbsp lemon juice 1 1/2 cups self-raising flour oven on to 190 degrees Celsius, or 180C if using a fan oven. you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Ratings & Reviews
Produtos | Blog do Chef Esta tábua possui uma superfície de corte durável, que não prejudica o fio de sua faca e ideal para todos os tipos de preparo de receitas. Para dobra-la é muito simples, aperte a alavanca e os lados do tabua se dobram formando uma rampa conveniente para comida picada. As funcionalidades dessa nova versão da Chop2Pot ( soft-grip) acompanham uma alças ergonomicamente projetado com bordas antiderrapantes e apertos de dedo. Na parte inferior possui tirar antideslizantes de borracha moldada mantendo a placa com segurança e firmemente no lugar durante o uso. No site: Compartilhe Fazer biscoitos e bolachas com esses cortadores de plástico será divertido e fácil! O conjunto de cortador de biscoitos tem como objetivo educar e entreter as crianças na cozinha com alto desempenho e produtos de qualidade superior. A Kitchen Craft é uma das maiores empresas do Reino Unido de utensílios de cozinha.
Chocolate, Hazelnut and Coconut Mousse Cakes Baking and cooking for me are often times much more than just eating. Particularly with baking. I enjoy the process of thinking about ingredients, scaling, folding and finishing. It’s very therapeutic for me in a way that it almost feels like a necessity. “What will happen to you now?” For the last few months that I have given up gluten, going shopping has been like going to the candy shop. It seems ironic how gluten, which for years has been the essence of my work and also life, has turned out to be not so good for me. So as I told my brother, here I am, baking away. Chocolate and Hazelnut Biscuit makes 1/2 sheet pan 180 grams egg whites185 grams muscovado sugar75 grams sugar150 grams hazelnut flour20 grams cocoa powderpinch salt225 grams butter, melted or coconut oil Whisk together the egg whites and the sugars. Line half a sheetpan with parchment paper and spread the batter evenly. Bake at 350F for about 15-20 minutes until cake baked. Chocolate Mousse enough for 10 3×2 ring molds
Chocolate Oatmeal Pudding Breakfast Cake Recipe: Great for Dessert too! The hardest thing about this recipe was finding a name for it. This was supposed to be pancakes, obviously this did not turn into pancakes. Not even close. This is a kind of pudding cake, with the texture of a flourless chocolate torte, yet with the oats it is more grainy than that. Difficult to describe indeed ~ but delicious to eat. It is heavenly, addictive and incredibly healthy to boot. So let’s have chocolate cake for breakfast. This recipe happened by mistake. I packed up my measured mistake and labeled it. One bright and cheery morning my son woke and asked for chocolate pancakes. We couldn’t get enough of it. Don’t forget lots of fresh berries, whipped cream and pomegranate seeds. Here is how the chocolate oat porridge transformed into a cake: the oatmeal that we did not eat I pressed into a baking dish. For those of you who bake often with coconut flour then you know it absorbs huge quantities of liquids. Please do not hesitate to have this for dessert too. Ingredients Method
almond cake à la London Bakes I really did have full intentions of getting at least one more recipe up before we take off, but alas my days have been way too short and my list of things to do much too long. Lucky for me the lovely Kathryn from London Bakes has come along to help out by means of this beautiful almond cake recipe! London Bakes was one of 2012's greatest blog discoveries for me and Kathryn is the first of a very talented crew I have lined up for guest posts over the coming weeks. Please make sure you check out Kathryn's site, there's all kinds of deliciousness over there. Toasted Hazelnut Flourless Brownies or Whole Vanilla Bean Shortbreads anyone? ~Emm Hello lovely readers of My Darling Lemon Thyme! I'm delighted to be here while Emma is putting the final touches to her book. While Emma prepares to head home to New Zealand, today I'm sharing a very simple little cake with you. Almond cake Serves 6 - 8 4 eggs 110g (½ cup) unrefined caster or granulated sugar 3 tablespoons (45ml) extra virgin olive oil
Late Summer Plum Cake recipe from Food52 Author Notes: I developed this recipe for my book, Farmers' Market Desserts. But because I tend to write long recipes, including all of the detail the reader might need, space ran short and this one fell victim to the editorial axe. A recent windfall of plums from a friend’s tree reminded me it was time to make this cake. I originally developed the recipe using the small, dense-fleshed prune plums that come toward the end of summer. This time, my fruit bowl was filled with juicy Flavor Rosa and Yummy Rosa varieties, some still firm, others soft. I have been on a lemon verbena kick ever since putting the plant in my herb garden. Food52 Review: Plums don't need much, just a pillowy batter to encase them, to catch their juices and a little sweetness to joust with their tartness. Serves 8 Your Best Recipe for Plums Contest Winner! Popular on Food52 and Provisions Tags: farmers market, fruit, seasonal
Chocolate Buckwheat Cake I had some friends coming over last night for drinks and dinner. And then, one by one, each cancelled because their kids had gotten the flu that’s going around. So I was forced to eat all the lemons bars I’d made for dessert, which I didn’t think would keep until the rescheduled night. (Actually, they probably would. So I was flipping through Small Plates and Sweet Treats from Aran Goyoaga, and the section on “Winter Sweet Treats”, which is full of her trademark light-filled pictures just like her blog, cannelle et vanille, with plates of gorgeous produce, and landed on a cake with buckwheat and chocolate melded together. Because it was cold out and I didn’t want to risk the same fate as my friend’s children, I didn’t want to make the trek to the store for almond meal (also called almond powder, or almond flour), I made my own using some sliced almonds I had on hand. Related Links and Recipes Buckwheat 101 (Washington Post) Moist Chocolate-Beet Cake Buckwheat Ice Cream (LA Times)
a hint of honey: Coconut Cream Cake This year I baked my own birthday cake. I have to admit, I didn’t mind one bit! I knew exactly what I wanted. I’d been dreaming about this cake that I’d spotted on Pioneer Woman some time ago, but never justified making, because it contained coconut. Lots and lots of it- in the batter, in the frosting, and even more on top! And Dustin despises coconut. I give him credit, because even when he claims to dislike an ingredient, Dustin is usually willing to try at least one bite of anything. We all agreed that this cake is incredible. INGREDIENTSFor the Cake:1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)1 cup canola oil1 cup sugar5 whole egg, separated1 Tbsp. pure vanilla extract1 cup sweetened flaked coconut2 cups all-purpose flour1 tsp. baking soda1 tsp. baking powder1 cup buttermilk 1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional) DIRECTIONS1. 2. 3. 4. 5. 6. 7. 8. Makes 1 9-in. round, 3-layer cake. (Adapted from Pioneer Woman)
The Bojon Gourmet: (Gluten-Free) Nectarine Plum Almond Upside-Down Cake When I "graduated" from elementary school, our principal made a speech stating that by the time we young'uns made it into the work force, 50% of jobs would require the use of a computer. I assumed I would never fall into this category. The only thing computers were good for was playing Crystal Quest. Imagine my chagrin to find myself, 20 years later, the proud mama of an almost-three-year-old blog as my full time "job." Luckily, I have bojon friends like Jocelyn, an early-retired techie who finds picking through Blogger's CSS code "fun" and is willing to do so in exchange for gluten- and cow's milk-free baked goods. You may have noticed some of Jocelyn's cosmetic changes to this site in the past week (and there will be more to come!) The recipe hails from Everyday Greens, one of the first cookbooks I bought for myself from the UCSC bookstore. Fresh nectarines (and I added plums) nestle into a brandy and brown sugar caramel. (Gluten-Free) Nectarine Plum Almond Upside-Down Cake
Seven Sins Chocolate Cake Not long ago I sampled a cake from a bakery that boasted seven forms of chocolate. "Seven Deadly Sins" they called it. It had two types of dark chocolate frosting, milk and white chocolate pastry cream, white chocolate curls... you get the idea. All those chocolates sound interesting when used in one cake, but I thought those "seven sins" could be more... sinful. The gears began to turn. Since then I've been scribbling in my recipe journal and testing decadent flavor combinations; a bit of espresso here, a bit of whiskey there... Last week I finally pieced together what I consider the best of the best, and here you have it. Shall we meet the players? 1,2,3: The trio of pastry creams all work together without being overly sweet, and they all retain their individual nuances of flavor when eaten together. 4: Can we all agree that a "Seven Sins" cake should have Devil's Food as a base? 6: Dark chocolate drizzle is the perfect counter for the light-tasting marshmallow frosting.
-The KitchenMaid-: Sweet sweet Friday: Chocolate Swirl Cake I have always, always wanted to make this cake. Well, maybe not always, but at least since 2004, when it graced the front cover of Julie Le Clerc's Feast @ home. It's a blessed union of chocolate, cream cheese, butter and eggs and I have thought about making it for years, even when my copy of the book was 12,000 miles away in a box in my brother's shed. Chocolate Swirl Sliver Cake It took the April edition of We Should Cocoa, hosted by Choclette, to prompt me to dig out Feast @ Home (which naturally fell open to the page the cake is on). 250g cream cheese, at room temperature 2/3 cup caster sugar 1 large egg, at room temperature 1tsp pure vanilla extract 150g butter 300g good quality dark chocolate (I used Whittakers 72% Dark Ghana) 3 large eggs, at room temperature 1/3 cup sugar 1Tbsp strong coffee, cooled pinch of salt Preheat oven to 150C fan bake. Recipe from Feast @ Home (Penguin NZ, 2004) reproduced with the kind permission of Julie Le Clerc.
chocolate almond cake At sixteen I had my first overseas adventure. Even without a transatlantic flight, I thought I was pretty cultured in my own kind of teenage way. I wore black-frame glasses with plastic lens. Amélie had just come out and I was convinced every moment of my trip would be filled with upbeat accordion music. I was in French III and knew how to conjugate le subjonctif. I was going to Paris. And was it ever glorious! I could not even get pass the initial puff when we broke into them in the hotel room later that evening and I’m sure it was about the same time as the shop owner who sold them to me arrived home to tell his wife about the ridiculous American girl who purchased such a horrific item. Since that first trip I have had several visits back but in less than two weeks Paris and I will meet again. More importantly, I made a Julia Child cake. Julia Child would be 100 this year. I kept her original recipe in tact but pretty much changed everything else. Preheat oven to 350. print this recipe
Peanut Butter Cup Brownie Cake Peanut butter cup brownie cake, a.k.a. the richest thing I have ever made. There's no doubt in my mind, this cake will feed a crowd! Just a small slice will satisfy the biggest chocolate-peanut butter craving. Those of you who have made the homemade version of Reece's peanut butter eggs (popular at Easter-time) may find the recipe for the peanut butter layers very familiar. Oh yes, I did. The brownie layers are very moist and dense, and just a small amount of lightly sweet chocolate frosting holds it all together. One recommendation? Peanut Butter Cup Brownie Cake Yield: One 9-inch cake; serves approximately 25-30 Make this cake for family reunions and large gatherings- it serves many! My husband loves a slice of this heated in the microwave with a scoop of ice cream on top. Brownie layers: 1 1/2 cups butter 6 ounces unsweetened baker’s chocolate, chopped 3 cups granulated sugar 5 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 tsp. baking soda Assembly: